Edible Marin & Wine Country

Fish: Celebrating 20 Years and a Commitment to Renewable Seafood

• Photo by Michael Woolsey

  Fish co-owners Bill Foss and Kenny Belov in the Sausalito harbor.

• Photo by Michael Woolsey

  Fish’s Mussels Congolaise combines fresh mussels with a smoky, spice-infused adobo sauce. Recipe, page 18.

• Photo by Michael Woolsey

  Kenny Belov unloads halibut on the TwoXSea dock at pier 45 in San Francisco.

• Photo by Michael Woolsey